100 g of butter
1 bunch of parsley
1 carrot
1 celery stalk
salt and pepper to taste
750 g of beef, finely chopped
60 g of wheat flour
2 1/2 liters of water
300 g of chestnuts
2 eggs
1/4 cup of milk
1/2 cup of heavy cream
100 g of butter
1 bunch of parsley
1 carrot
1 celery stalk
salt and pepper to taste
750 g of beef, finely chopped
60 g of wheat flour
2 1/2 liters of water
300 g of chestnuts
2 eggs
1/4 cup of milk
1/2 cup of heavy cream
Chop the parsley, carrot, and celery
Melt the butter and combine with the vegetable mixture
Let it brown slightly
Add the chopped beef and let it brown
Season with flour
Fry for a few more minutes
Add the water and season to taste with salt and pepper
Simmer for 2 hours
Strain the soup
Cut the chestnuts into thin slices
Bake in the oven for 30 minutes
Peel and cook the chestnuts in water
Strain the chestnuts
15 minutes before serving, add the chestnut puree to the broth
Mix the eggs with cold water
Add the soup and stir until it thickens slightly
Serve in bowls with whipped heavy cream (without whisking) as a garnish
Serves 6 portions.
